Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 100 g rice (wild rice mixture)
- 50 g lentils, red
- 0.5 ½ Chinese cabbage, cut into fine strips
- 300 g broccoli, divided into small florets
- 150 g mushrooms, quartered
- 1 clove (s) garlic, finely chopped
- 2 tablespoon oil (sesame oil)
- 100 ml vegetable stock
- 100 ml coconut milk
- 1 teaspoon curry paste, yellow
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the wild rice mixture and lentils separately. Blanch broccoli florets.
- Heat the oil in the wok. Add garlic and curry paste and sauté in it. Then add broccoli, Chinese cabbage and mushrooms and cook for 5 minutes. Pour in the vegetable stock and coconut milk and cook for another 5 minutes, until the vegetables are cooked through. Season with salt and pepper. Now mix in the wild rice and lentils and let them steep for a moment.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below